I liked this way better than I thought I would. To be honest, I ripped it out of a recent issue of Woman’s Day because I had some ham in the freezer that I needed to use up, and I feel like I rarely see recipes featuring ham. It was a pleasant surprise, then, to dig into this and find it far exceeded my expectations!
Despite swapping out the whole milk for skim, this was perfectly rich. The bread was soft and moist but not soggy. The flavors meshed perfectly, no one standing out above the others. This would be perfect for brunch or dinner.
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Ham, Cheddar, and Red Onion Bread Pudding
- Total Time: 1 hour
- Yield: 6 1x
Description
A savory bread pudding filled with ham, cheddar, and red onions
Ingredients
- oil for the dish
- 4 large eggs
- 1 1/2 cups (360 ml) whole milk (I used skim)
- 1 tbsp Dijon mustard
- 1/8 tsp ground mustard
- kosher salt & pepper
- 1 (12 oz / 340 g) loaf French or Italian bread, cut into 1-inch pieces (I used whole wheat)
- 1 small red onion, cut into 1/4-inch thick wedges
- 1 crisp red apple, cut into 1/4-inch thick wedges
- 4 oz (115 g) sliced ham, torn into 2-inch pieces
- 4 oz (115 g) sharp Cheddar cheese, shredded (about 1 cup)
Instructions
- Preheat oven to 350F. Oil a 2 1/2 to 3 quart baking dish and set aside.
- In a large bowl, whisk together the eggs, milk, mustard, nutmeg, and 1/4 tsp salt and pepper. Add the bread and allow to sit, tossing occasionally, for 5 minutes.
- Fold the onion, apple, ham, and cheese into the bread mixture. Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 45-50 minutes. Serve warm.
Notes
- from Woman’s Day Magazine
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
Can I use skim milk instead of whole milk?
Yes — the author swapped whole milk for skim milk and found the pudding was still perfectly rich. The bread was soft and moist but not soggy, and no flavor was lost despite the lighter dairy.
What does the apple do in a savory bread pudding?
A crisp red apple (cut into 1/4-inch wedges) is folded in with the ham, onion, and cheddar. The article notes that the flavors meshed perfectly with no single ingredient standing out — the apple adds a subtle sweetness that balances the sharp cheddar and Dijon mustard in the custard.
How do I know when the bread pudding is fully cooked?
Bake at 350°F for 45-50 minutes, until set — a knife inserted in the center should come out clean. If the top browns too quickly before the center is set, cover it loosely with foil and continue baking.
